Today, I’m going to tell you how to cook steel cut oats to make baked oatmeal!
Basic Baked Overnight Oatmeal is one of the most popular recipes on my blog. It’s been a family favorite for years and you all seem to love it just as much as we do. Using that basic recipe, you can make approximately 1.5 million tweaks and make it different almost every time! I love variety. 🙂
Why Steel Cut Oats?
I have really come to love using steel cut oats. I like the texture once they are fully cooked – note, FULLY COOKED…not cooked until they taste like you’re eating paste. Since we love my Fruity Baked Steel Cut Oats, which are actually individual servings, I knew I could probably make a big pan and the recipe still work out.
When you see, “steel cut oats take longer to cook than others,” don’t go overboard. The general rule, like with most everything, is “cook until done.” These soak overnight to help cut down on the cooking process the next morning. I just mix them up in a bowl before going to bed, cover, then refrigerate. The next morning I stir in the rest of the ingredients and pour into a baking dish.
To dress them up, here are some great add-in options: pumpkin, fruit, nuts, nut butters, chocolate chips, dried fruit, etc. I also like to serve mine with toppings – usually maple syrup is our go-to, but we also like sweetened yogurt and peanut butter.
So, here you have it! I hope you all enjoy this as much as we do – and as much as you like the original (rolled oats) version. 🙂
Basic Baked Steel Cut Oats
Ingredients
- 1 cup steel cut oats
- 1-1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 cups milk
- 1/3 cup honey
- 2 eggs
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
Optional Add-ins
- Toppings: yogurt, jelly, maple syrup, cream cheese, milk, etc.
Instructions
- Combine milk, honey, eggs, coconut oil, and vanilla.
- Stir in oats, baking powder, cinnamon, and salt.
- Cover and refrigerate overnight.
- Stir mixture gently and pour into greased 8-9 inch baking dish.
- Bake at 375 for 40-45 minutes or until oats are tender and liquid is absorbed.
- Serve with desired toppings.
Hi Stacy,
I would love waking up to this awesome breakfast! Thank you so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
I have never seen a recipe like this will have to try it sometime Thanks for linking up to Friday Frenzy this week hope to see you again next week
I’ve done overnight oatmeal, porridge style oatmeal, crockpot oatmeal, and of course stove top. I have never thought about baking it. This looks like a lot of fun and an interesting way to eat oatmeal. I can see a drizzle of raw honey or pure maple syrup with some fresh fruit on top! Thanks for sharing this.
Great idea! I LOVE Steel Cut oats. I’ve pinned to try this later.
I found you over at Table for Seven’s Link Party.
I’d love it if you’d consider sharing at Brag About It | Link Party at VMG206!
http://www.vmg206.com/2014/02/brag-about-it-link-party-no-43-vmg206.html
~ Megin of VMG206
I was thinking about making this tonight and baking in the morning. But all I have is 100% whole grain oats. Will that work? I don’t want to go to the store if I can help it lol
The consistency will be pretty different if you don’t use steel cut oats. However, I have several recipes on the blog for various versions based on the oats you have. One or two are linked in this post.
I just made your fruity steel cut oats this morning. My family loves them & prefers them over regular rolled oats. We love to use apples & cinnamon or blueberries & raspberries as our fruit choice. Maple syrup is #1 with my bunch. Thanks for sharing the new recipe, adding it to my cookbook today! 🙂
I am with you on the maple syrup!
Thank you! I bought Steel-cut oats but have been “unsure” of how to cook them right. Do you use regular milk or almond milk? Also, what kind of honey do you use?
I use raw honey….local when I can find it. I have several steel cut oats recipes – search for Crock Pot Steel Cut Oats too. 🙂
We use regular milk – sometimes I use almond milk.